Post by Kathy on Oct 25, 2020 17:49:10 GMT
Crockpot Olive Garden Chicken Pasta
We love Olive Garden's Italian Dressing and when I saw this recipe which used the dressing I knew I had to make it but I've never seen this at Olive Garden on their menu! By looking at the different pictures of this I thought it needed something! Some color is what it needed because it was a very pale dish! I boiled some broccoli and added it in the end and it was a perfect choice! Yummy!
We really loved dinner but I will say that there was a richness to it! Love the creaminess! The pasta soaks up the goodness so don't over do the pasta! The penne pasta with the ridges makes for the perfect noodle in this dish! Great dinner served with garlic bread sticks!
Recipe adapted from The Magical Slow Cooker
1½ pounds boneless skinless chicken breast
1 (16 ounce) bottle Olive Garden Italian dressing
¼ cup grated parmesan cheese, I used green container
black pepper, to taste
1 (8 ounce) cream cheese
1 (12 ounces) penne pasta, cooked according to package directions, drain
¼ cup parmesan cheese
cooked broccoli, my addition is optional, I boiled in water until tender
Add the chicken breasts to the crock pot.
Pour the Olive Garden Italian dressing over chicken and sprinkle over the parmesan cheese and pepper. Place the cream cheese on top.
Place the lid on the crock pot. Cook on HIGH for 4 hours or LOW for 5-6 hours.
When the cooking time is almost done, start cooking the pasta on the stove top as directed on the package.
Shred the chicken. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
Add cooked broccoli if desired.
Serve
